PS Seasoning Bacon Rub Cure 5 lb Bag
Length of curing is 1 week per inch of thickness. Rotate bellies after 1 week. After curing time is complete, rinse bellies with cold water, place in smokehouse and process as usual.
Ingredients: Salt, Brown Sugar, Sodium Nitrite (0.50%) and Less Than 1% Glycerine (Prevents Caking)
Keep product dry at all times. This product is for curing meats only.
Use: 1 lb to 25 lbs of Pork Bellies
Instructions: Bacon should have one thorough rubbing on flesh side only. Place the bellies in containers with flesh side against flesh side. Length of curing is one week per inch of thickness. Typically 2 inch belly would dry cure for two weeks. Rotate bellies after one week. When curing time is complete rinse bellies with cold water, place in smokehouse and process as usual.
*Product may not resemble images.*